subseaaggie Posted July 21, 2014 Report Posted July 21, 2014 10 lb pre trim, rubbed with "butt rub", fat down, injected with a small amount of Lone Star beer, 2 handfuls of mesquite chips on fire, on at 1100 and off at 1600 when internal temp hit 190, off for 30 min of after cook love. 1
tony b Posted July 21, 2014 Report Posted July 21, 2014 A 5 hour brisket? How did you pull that off? What was your cooking temp, direct or indirect heat, and you must have been using the "texas crutch" (wrapped in foil).
subseaaggie Posted July 21, 2014 Author Report Posted July 21, 2014 Sorry...meant 1000 to 1600... Temp was indirect at 330 with guru. No Texas crunch this time since the last two did not end up with a nice crust like I like them.
Porkchop Posted July 24, 2014 Report Posted July 24, 2014 i think blacks does em hot too. one a them texas joints does em hot and fast, pretty sure.
tony b Posted July 24, 2014 Report Posted July 24, 2014 Don't remember who it is Porkchop, but it ain't Blacks. I seem to recall that Myron Mixon preaches hot & fast brisket cooking in his book.
Porkchop Posted July 30, 2014 Report Posted July 30, 2014 Don't remember who it is Porkchop, but it ain't Blacks. I seem to recall that Myron Mixon preaches hot & fast brisket cooking in his book. takes all sorts i guess... haven't done brisket in forever... just such an ornery piece ot meat...
Firemonkey Posted August 15, 2014 Report Posted August 15, 2014 I think I just saw a ghost... Have you been lurking all this time PC, or just decided to check out the old 'hood?
tony b Posted August 16, 2014 Report Posted August 16, 2014 He's been back for a while now, FM. But, I could say the same about you! Where you been hiding out of late?
